Sous Chef - Asian

Job Description: • Manage the day to day operations of an area in the kitchen e.g. banquet, pastry, cold food & a la carte. • Distribute work equally to ambassadors. • Work closely with standard recipes and plate presentation in order to maintain standards of quality in production, presentation & taste. • Maintain a good relationship with other ambassadors, providing instruction and encouragement as needed. • Fill store requisition & daily ordering for his/her area of the kitchen. • Assume the responsibility for cleanliness, sanitation and neatness of the kitchen. • Ensure proper product storage, food rotation, labeling & following FIFO system. • Able to handle mise en place & hand over shifts. • Respond properly in any hotel emergency or safety situation. • Perform other tasks or projects assigned by hotel management and ambassadors. • Be aware of and comply with all legislation affecting the operation, including licensing regulations, health regulations and fire and safety regulations. • Relate guest comments, positive or negative, to the Executive Chef, making use of the kitchen log book. • Uphold Kitchen cleanliness and hygiene of your kitchen and follow HACCP program as led by the Hygiene Officer, including physical cleaning of areas as required. • Disinfect and sanitize cutting boards and worktables constantly during the shift. • Know and apply ability to operate kitchen equipment safely and properly in the kitchen. • Report and handle any accident immediately, no matter how minor. • Respond properly in any hotel emergency or safety situation. • Provide a courteous and professional service at all times. • Organise each food service so that it runs efficiently and productively. • Liaise with Executive Chef and Sous Chef keeping lines of communication open between food and beverage production and service areas of the hotel. • Coordinate food production and kitchen team to meet food preparation and service requirements. • Ensure all food produced is in line with kitchen recipes and standards. • Check all food is stored and handled as per current food health and hygiene regulations. • Ensure that work area, equipment and section is kept clean at all times, in accordance with current health and hygiene regulations • Monitor daily kitchen food and product requirements and advise Executive Chef of these well in advance. • Monitor food preparation and wastage costs control these by following efficient preparation methods and standard recipes. • Suggest any improvements that could be made to improve existing service or procedures, log and inform the Department Manager of any service or system problems. • Do not divulge any Hotel or guest information either during or after employment with the company. • To ensure all ambassador wear the correct uniform and name badge at all times. Ensuring that they maintain a high standard of personal appearance and hygiene, adhering to the hotel and department grooming standards. • To ensure that all ambassadors provide a friendly, courteous and professional service at all times. • To assist in the training of ambassadors, making sure that they have the skills necessary to perform their duties in the most productive way. • To attend training sessions and meeting as and when required. • To conduct and/or contribute to regular Hotel and Department Meetings. • To be flexible in your job function and perform any other reasonable duties and responsibilities which may be assigned to you, including redeployment to other departments/areas if required. • Any other reasonable request as required by Hotel Management. Job Requirement: • Previous experience minimum three years in a commercial kitchen environment, preferably 5 star luxury environment • Immaculate grooming, articulate in communication and interpersonal skills with the ability to lead and mentor ambassadors • Has the ability to work autonomously • Has the ability and willingness to undertake further development • Appreciates and maintains an effective outlet for stress • An understanding of luxury guest expectations.